In a large pot or deep skillet, heat olive oil over medium heat.
Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
Add the raw shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through. Remove shrimp from the pot and set aside.
To the same pot, add the linguine pasta, diced tomatoes with juice, chicken broth, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over high heat.
Once boiling, reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed, about 12-15 minutes.
Return the cooked shrimp to the pot and stir to combine. Cook for an additional 2 minutes to heat through.
Remove the pot from heat and stir in grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley over the top before serving.